Table 4

Effects on the intake of selected foods and nutritional components, per cent.

Scenario

Subsidy scenarios

Tax scenarios

Combined scenarios

1

2

3

4

5

6

7




Fruits/vegetables

Fibres

Total fats

Saturated

Sugar

Nutrients

Commodities


Milk

-1.6

-1.2

-1.6

-1.9

1.2

-1.2

-1.4

Butter and fats

-1.8

-2.5

-12.6

-14.5

2.1

-7.6

-5.1

Cheese

-2.2

-3.0

-7.0

-7.7

2.5

-4.5

-3.3

Eggs

-2.1

-2.9

1.0

3.3

2.5

0.4

-0.5

Meat

0.0

-0.4

-5.4

-3.6

0.2

-1.7

-1.7

Fish

-1.6

-2.5

1.6

1.8

1.9

-0.2

-0.1

Flour, bread etc.

1.3

8.6

1.7

1.9

0.4

7.0

1.7

Sugar

0.2

-3.3

6.4

6.4

-15.8

-6.5

-3.1

Potatoes, fruits and vegetables

7.8

5.1

3.3

3.3

1.0

5.5

7.6


Fats

-0.7

-0.5

-6.1

-5.9

1.2

-2.5

-2.3

Saturated fats

-1.1

-1.1

-7.2

-7.4

1.4

-3.6

-2.9

Fibres

4.1

6.7

2.3

2.4

0.7

6.1

4.3


Jensen and Smed International Journal of Behavioral Nutrition and Physical Activity 2007 4:10   doi:10.1186/1479-5868-4-10

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